036 / 75 · A Vegetable-Led Table
Tomato-Braised Green Beans with Herbed Potatoes
4 bowls, each with one-quarter of the potatoes and tomato-braised beans · Active 20 min · Total 40 min
Print recipe · PDFFrozen green beans make this tomato braise easy to measure without committing to a large bag of fresh produce. Cooked potatoes catch the sauce and turn the vegetables into a generous bowl. A small measured handful of parsley finishes the dish; it is chopped into the potatoes rather than used as an ornamental sprig. The two pans can cook together.
Give frozen beans a proper sauce
Start by softening the onion, then let the tomato bubble long enough to lose its raw, watery appearance. Add the frozen beans directly instead of thawing them on the counter. Their released moisture becomes part of the braise, so begin with only the small amount of water listed. Cover briefly to help them heat through, then uncover to concentrate the sauce. Follow the bean packet if it requires a longer cooking time. The finished beans should be tender and fully hot, with sauce clinging to them rather than pooling like tomato-colored water.
Keep the potato pieces useful
Cut the potatoes into similar large chunks so they finish at the same time. A potato piece that breaks slightly at the edge is welcome here: that rough surface catches the tomato sauce. Drain well and leave the potatoes in the hot empty saucepan for a minute to lose surface moisture before adding oil and parsley. Divide the whole batch between the bowls, then spoon the braised beans over or alongside. If parsley is already in the refrigerator, this is a useful measured amount to use. Chop the tender stems finely with the leaves instead of buying a second herb for decoration.
Ingredients
- 1 lb 12 oz potatoes (800 g), peeled and cut into 1 1/2-inch/4 cm chunks
- 2 tablespoons olive or neutral oil (30 ml), divided
- 1 medium onion (150 g), finely diced
- 2 garlic cloves (6 g), finely chopped
- 1 can chopped tomatoes, 14 oz/400 g, with juice
- 1/2 cup water (120 ml)
- 1 lb frozen green beans (450 g)
- 3/4 teaspoon fine salt (4.5 g), divided
- 1/4 teaspoon black pepper (0.5 g)
- 2 tablespoons finely chopped parsley (8 g)
Set out
Medium saucepan, Large lidded skillet, Colander, Knife and board
Allergens
No major US allergen identified in the base ingredients. Check labels and substitutions.
Make it
- Put potatoes in the saucepan, cover with cold water and bring to a boil. Simmer for 15–18 minutes, until a knife enters easily.
- Meanwhile heat 1 tablespoon/15 ml oil in the skillet over medium heat. Cook onion for 6–7 minutes. Add garlic for 30 seconds, then tomatoes, measured water, half the salt and pepper. Simmer uncovered for 10 minutes.
- Add frozen beans, cover and simmer for 5 minutes. Uncover and cook for 5–8 minutes more, or longer if required by the packet, until the beans are tender and thoroughly hot and the sauce is thick.
- Drain potatoes well. Return to the hot empty saucepan off the heat for 1 minute. Toss gently with the remaining oil, parsley and salt. Divide among four bowls and add one-quarter of the braised beans to each.
Measure from the freezer
Return the unused frozen beans to the freezer immediately. Cooking a measured portion is more useful than thawing a whole bag and searching for another use afterward.
Ingredient labels
Check canned tomato labels and any substituted seasoning blends.
A useful detail
Choose waxy or all-purpose potatoes if you want defined chunks; floury potatoes produce softer broken edges. Both work, but drain either type thoroughly.
Another way
- Use the same prepared weight of trimmed fresh green beans; add them to the sauce and simmer until tender, usually 12–15 minutes.
- Replace parsley with 1 teaspoon dried mixed herbs, stirring the herbs into the tomato sauce rather than the drained potatoes.
Keep it well
Cool leftovers in shallow containers within 2 hours, or 1 hour above 90°F/32°C. Cover and refrigerate at 40°F/4°C or below for up to 3 days. Reheat to 165°F/74°C throughout, stirring the sauce and adding a small splash of water if needed.